tempeh in creamy mushroom coconut sauce.

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  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) maple syrup
  • 3 cloves of garlic
  • 1 package of tempeh

MUSHROOM SAUCE

  • 1 tbsp (15ml) oil
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1 and 1/2 cup sliced mushrooms
  • 1 tbsp soy sauce
  • 1/2 tsp maple syrup
  • 1/8 tsp ground black pepper
  • 1/8 tsp salt
  • 1/4 cup coconut milk
  • 1/2 cup water
  • 1 tsp cornstarch diluted in 1 tbsp water, to thicken the sauce
  • crispy fried onions for topping!
  1. Cut the tempeh into 1-inch cubes and place them in a deep plate or baking dish. In a small bowl, prepare the marinade by combining the soy sauce, maple syrup, and garlic. Pour the marinade over the tempeh and stir to coat. Let the tempeh marinade for at least 30 minutes, or overnight in the refrigerator.
  2. Once tempeh has marinated, heat a tablespoon of oil in a non-stick skillet. Add the tempeh with the marinade and cook for about 5 minutes, or until the tempeh has absorbs the marinade and starts to brown. Remove from heat and set aside.

MUSHROOM SAUCE

Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and fry until golden brown. Next, add the sliced mushrooms and cook for 5-7 minutes, or until mushrooms are cooked and start to brown.

Deglaze the skillet with the soy sauce. Add the maple syrup, ground black pepper, salt, coconut milk, and water. Stir to combine and cook for another 5 minutes. To thicken the sauce, add the diluted cornstarch.

Add the sautéed tempeh to the skillet and cook for another 5 minutes. Serve on top of rice and top with crispy fried onions.

(Just a note, we made this a second time and crumbled the tempeh instead and wasnt a fan of it that way – the cubes make the mushrooms the star of this dish!)

carmelized mushroom pizza.

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This is one of the best pizzas I have made to date!

  • 1 tbsp olive oil
  • 4oz shiitake mushrooms, stems trimmed and thinly sliced
  • 8oz cremini mushrooms, stems trimmed and thinly sliced
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp salt, more to taste
  • freshly ground black pepper to taste
  • pizza sauce (optional)
  • pizza dough (i used the fresh one from whole foods)
  • arugula
  • Vegan mozzarella
  • vegan white sauce: (i did half this recipe and it made PLENTY)
    • 1 cup (130g) cashews, soaked in cold water for 2 hours and drained
    • 3 cloves garlic, peeled
    • 2 cups (480 mL) water
    • 1/2 tsp (3g) salt
    • 1/4 cup (26g) nutritional yeast
    • 2 tbsp (28 g) vegan butter
    • 3 tbsp (30g) all purpose flour
    • freshly ground black pepper

      Make the cream sauce:

    1. Heat a heavy bottomed pot over medium-low heat and add the butter. Let it melt then add the 3 tablespoons of flour. Stir to mix and let cook for 3-4 minutes until the flour is lightly toasted.
    2. Slowly stream in the cream, whisking as you pour so it doesn’t clump up. Add the black pepper and whisk while the cream comes to a simmer. Let simmer until thickened, about 3-5 minutes, then remove from heat.

    Make the Mushrooms:

    1. Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté until all the water has evaporated, about 7-10 minutes.
    2. Add the salt and cook another 2-4 minutes, or until all the liquid has cooked off and the mushrooms start sticking to the pan. Turn off heat and set aside until ready to assemble pizzas

    Make the Pizzas:

    1. Preheat your oven to 550 ºF, or as hot as it will go. Place a rack one third of the way down from the top of the oven, and place a baking stone on that rack.
    2. When the oven is nice and hot, prepare your pizzas one at a time. Stretch (don’t roll!) your dough to around 10-12″ diameter and place on a lightly floured pizza peel. Spread the garlic white sauce over the dough then top with the caramelized mushroom mixture, vegan mozzarella. I also added some tomato pizza sauce as well.
    3. Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top.
    4. Top with arugula.

    Add the cashews, garlic, water, salt, and nutritional yeast to a blender. Blend until smooth and creamy, scraping down as necessary.

143. farmers market.

Today marked the first day of the farmers market in Daley Plaza! I got some vegetable plants to start my garden this weekend, and some asparagus and snap peas and peonies. I love farmers market season!